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No. Buttermilk was originally simply what was left after churning cream into butter. It was very thin and not very appetizing. Nowadays, buttermilk is made with special cultures and emulsifiers, it is thick and creamy, and to some is very tasty.
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∙ 15y ago
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∙ 14y agoYes, eventually, but not as fast a regular milk as lactobicilius has already consumed much of the lactose and having fermented the milk the produced lactic acid lowers the pH of the milk which helps perserve it. It is best to keep it refrigerated.
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∙ 15y agoBeing a dairy product this will not stay fresh long. About 5 days after opening. About a week if it has not been opened.
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∙ 12y agoSpoiled milk is horrible, buttermilk is delicious. The flavors are quite different.
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∙ 13y agoYes, same as any other dairy product.
Wiki User
∙ 14y agoYes, all dairy can spoil.
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Do you have to have shortening and buttermilk to make biscuits?
The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.
Can you use buttermilk instead of cream in a cheesecake?
why not it is same thing just not as fatty
Is it camels milk that does not curdle?
Yes, Camels milk does not curdle
Is there a substitution for buttermilk?
Yes, add one teaspoon of vinegar into one cup of milk; for instance, I use cider vinegar. Let the vinegar/milk mixture set for a couple minutes and milk will curdle a bit and become sour to give it the buttermilk taste needed in the recipe.
What is the best ingredient to use as a substitute for buttermilk in a recipe?
Melt a tablespoon of real butter in a cup of milk. It isn't a perfect substitution, but it should work reasonably well.Clarification:Adding butter to milk as a substitue for buttermilk will not work. Contrary to its name, buttermilk has no butter in it; it is actually very low in fat. The best subtitution for buttermilk is a teaspoon of lemon juice or vinegar to each cup of milk. Since buttermilk has a higher acid content than "sweet milk", the addition of an acid will result in a substitution extremely close to that of buttermilk.Simply add the lemon juice or vinegar and stir, then let stand a few minutes for the milk to "curdle", and it will look, taste and work pretty much the same as commercial buttermilk.
What makes milk curdle besides acidity and temperature?
Bacteria in the milk can also cause it to curdle.
What happens if you put vinegar in cream?
Vinegar will curdle cream or milk. If you need buttermilk for a cake recipe and have none, you can add a couple of teaspoons of white or cider vinegar per cup of milk, let it stand for about 15 minutes and it's ready to add to your batter.
Does every milk curdle in the same period of time?
no it all depends because you could freeze it and then it wont curdle for awhile
Will plums curdle milk?
My best guess would be yes because plums are slightly acidic and milk will curdle with acid.
Why does milk curdle when ascorbic acid or fruit juice is added?
yes it does. anything that contains acid will make the milk curdle
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Why does coconut milk curdle when heating?
no
